Greens Dairy Est 1946

The pride of still doing it by hand was in a healthier milk product for customers and a healthier herd for the dairyman.

The basic concept of the modern milking machine, a vacuum-operated intermittent suction unit,
was developed in the late 1800's. With the patenting of the double-chambered teat cup in
1903, the design problems which had limited the effectiveness of earlier mechanisms were largely solved,
and the form of the basic unit has remained essentially the same since that date. There were a number of difficulties with mechanical milking.
These were foremost problems of hygiene and cleanliness. Tests carried out by the New York State
experimental station in 1906 found 692,542 bacteria per c.c. in milk produced by machine milking against
16,643 per c.c. in milk produced by hand milking. In the United States, milk pasteurization became "widespread" in the 1920s and it was considered "one of the major breakthroughs in public health". In 1924, "Grade A Pasteurization" became recommended federal policy, but interstate commerce of unpasteurized dairy products was only limited via federal legislation in 1987.
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